Rigatoni with amatriciana sauce recipe

Rigatoni with amatriciana sauce recipe

One of the great traditional Italian sauces, amatriciana is much-loved across the world. Salty pancetta adds depth to this tomato-based sauce which marries well with the slight chilli kick. 

Ingredients

  • 400 g rigatoni
  • 4 slices pancetta, diced
  • 0.5 onion, chopped
  • 1 clove garlic, minced
  • 0.2 tsp dried crushed chillies
  • 2 400g tins peeled plum tomatoes
  • 1 handful chopped fresh basil and parsley
  • 20 g flaked parmesan
  • 14.1 oz rigatoni
  • 4 slices pancetta, diced
  • 0.5 onion, chopped
  • 1 clove garlic, minced
  • 0.2 tsp dried crushed chillies
  • 2 400g tins peeled plum tomatoes
  • 1 handful chopped fresh basil and parsley
  • 0.7 oz flaked parmesan
  • 14.1 oz rigatoni
  • 4 slices pancetta, diced
  • 0.5 onion, chopped
  • 1 clove garlic, minced
  • 0.2 tsp dried crushed chillies
  • 2 400g tins peeled plum tomatoes
  • 1 handful chopped fresh basil and parsley
  • 0.7 oz flaked parmesan

Details

  • Cuisine: Italian
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Cook the pancetta in a saucepan over medium high heat until crisp, about 5 minutes.
  2. Drain all but 2 tablespoons of fat from the pan. Add onions and cook over medium heat for about 3 minutes.
  3. Stir in garlic and crushed chillies, and cook for 30 seconds.
  4. Add tinned tomatoes and simmer for 10 minutes, breaking up tomatoes with your spoon.
  5. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, according to packet instructions.
  6. Stir in basil and parsley into the sauce and then toss with the cooked pasta.
  7. Serve with flaked parmesan on top. 

Recipes created in partnership with Garofalo Pasta.

Eat and Drink Festival returns to Olympia London from Friday 22nd March to Sunday 7th April 2019. Aldo Zilli will be debuting his new Italian street food concept Zillicious and hosting recipe demonstrations on the main stage.

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